Soap isn’t actually the enemy anymore, modern dish soap is mild enough for seasoned iron. The real damage comes from four other habits: letting the pan air-dry instead of towel-drying it immediately, cooking acidic tomato sauce in a thin seasoning layer, storing it with the lid on while still slightly damp, and scrubbing with steel wool instead of a stiff brush.
I ruined a pan I’d had for six years by leaving marinara in it overnight. The acid stripped a visible ring right down to gray metal. Re-seasoning took four rounds of thin oil layers baked at 450°F before it looked right again.
Dry it, oil it while it’s still warm, and skip the tomatoes until the seasoning is thick enough to take a hit.